Thursday, June 13, 2013

My Sunday Menu - Tilapia Tacos with Avocado Wedges

© copywrite by DMS Photography~all rights reserved (1)
I am not really into fish tacos but this recipe is highly recommended; I used Tilapia and marinated it in lime, cilantro, and spices—you'll never need to go to a Mexican restaurant to satisfy your fish taco craving again! I also cooked zucchini  Picadillo, Mexican Rice and black beans.

Ingredients for marinade:
1/4 cup fresh lime juice (from 2 to 3 limes)
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 tablespoons finely chopped fresh cilantro 
1/2 teaspoon ground cumin
1 tablespoon of lemon pepper seasoning
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1 1/2 pounds tilapia fillets

Ingredients for slaw:
8 red or white radishes, thinly sliced (about 1 cup)
1/2 head red cabbage, halved and thinly sliced crosswise (about 3 cups)
3/4 cup sugar
3/4 cup apple cider vinegar

Ingredients for sauce:
1/2 cup (4 ounces) nonfat plain Greek yogurt
3 tablespoons lime juice
1 teaspoon grated lime zest
1 teaspoons finely chopped cilantro

Ingredients for tacos:
12 6-inch corn tortillas (fresh if possible)
2 avocados cut in wedges and bathed in lime juice (pick them firm)

5-6 cherry tomatoes cut in half
1/4 cup of minced purple onion
1 jalapeno diced 

1. To make pickled slaw, whisk the sugar and apple cider together. Add the radishes and cabbage cover tightly with plastic wrap and refrigerate for at least 3 hours and preferably overnight. 
2. To marinate fish, whisk lime juice, olive oil, cilantro, cumin, cayenne, lemon pepper and salt together. Add fish fillets and turn to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 hours. 
3. For sauce, whisk yogurt, lime zest and juice, and cilantro together in a small bowl. Cover with plastic wrap and refrigerate until serving.
4. Heat broiler and foil a pan and lightly grease with canola oil. Remove fish from marinade and broil without turning until firm and opaque throughout, 5 to 7 minutes. Transfer fish to a plate and break it up into bite-sized pieces.
5. Stack tortillas and wrap in damp paper towels in the middle of two plates, one on top of another. Place plate stack in microwave for one minute.
6. To serve, divide fish among tortillas. Top with some pickled cabbage and radish slaw and serve with yogurt lime sauce and avocado wedges.

(c) Copywrite by Diana Mary Sharpton

1. Photography. Tilapia Tacos with Avocado Wedges© copywrite by DMS Photography~all rights reserved (1)

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